Bi-level chocolate apricot butter tart

Yield: 8 Servings

Measure Ingredient
\N \N <--Chocolate Crust Layer-->
½ cup Flour
¼ cup Sugar
½ cup Hotel Bar Butter Softened
½ cup Almonds, finely ground
¾ cup Semi-sweet chocolate squares or chocolate chips, melted
\N \N <----Butter Tart Layer---->
1 cup Hotel Bar Butter
½ cup Sugar
2 \N Egg yolks
2 tablespoons Lemon juice, divided
1 teaspoon Grated Lemon rind
1 teaspoon Almond extract
2¼ cup Flour
1½ teaspoon Baking powder
1 \N 12 oz Jar Apricot Jam; or preserves
\N \N Powdered sugar for garnish
\N \N Mint leaves for garnish

Recipe by: Deborah Huber Recipe from : Inside wrapping of Hotel Bar Butter In large bowl, combine Chocolate Crust Layer ingredients. Mix well. Press into bottom of 9" Springform Pan For the Butter Layer: Cream Butter and Sugar. Add Egg Yolks, 1 tablespoon Lemon Juice, Rind and Extract. Beat smooth. Add Flour and Baking Powder.

Refrigerate ⅓ of the dough for ½ hour for Lattice Top. Press remaining ⅔ Dough slightly smaller than pan, on a lightly floured surface.

Carefully transfer it on top of the Chocolate Crust Layer, lightly pressing into pan and up ½ inch on sides of pan. After remaining Dough is chilled, combine Jam, 1 tablespoon Lemon Juice and spread over top of butter layer.

On floured surface, roll out remaining Dough and cut into ⅝ inch wide strips. Arrange in Lattice pattern on top of Tart. Bake at 350 degrees for 40 to 43 minutes. Garnish with dusting of Powdered Sugar and mint leaves.

Entered for you by: Bill Webster Posted to MC-Recipe Digest V1 #862 by Bill Webster =?iso-8859-1?Q?=F4=BF=F4?= <thelma@...> on Oct 24, 1997

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